Peanut Butter Shortbread Cookies Recipe
These Peanut Butter Shortbread Cookies offer a buttery, crumbly texture with a rich peanut butter flavor that balances salty and sweet perfectly. Ideal for peanut butter enthusiasts and shortbread lovers alike, these cookies are easy to prepare, requiring no chilling and bake evenly in an 8-inch round pan for a tender, flaky crumb with slightly crunchy edges.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup (120g) all-purpose flour
- 2 Tablespoons (16g) cornstarch
- ¼ teaspoon salt
Wet Ingredients
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- ¼ cup (64g) creamy peanut butter (smooth preferred, no-stir natural peanut butter acceptable)
- ¼ cup (50g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
Optional Add-ins
- 2 ounces (57g) add-ins such as mini chocolate chips, nuts, or spices (optional)
Topping
- 1 Tablespoon (13g) granulated sugar for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined. Set this mixture aside.
- Beat Wet Ingredients: In a medium bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, creamy peanut butter, light brown sugar, and vanilla extract together on medium speed until well combined and smooth.
- Add Dry Ingredients and Mix: Gradually add the dry flour mixture to the wet ingredients. Increase mixer speed to high and beat for about 2 to 3 minutes until the dough starts to clump. If you are using optional add-ins, fold them in at this point and beat briefly to evenly disperse.
- Shape Dough in Pan: Using your hands, gather the dough and press it evenly into the prepared pan. Use a fork to prick (dock) the dough all over to prevent bubbling during baking. Then, sprinkle the granulated sugar evenly over the top of the dough.
- Bake: Place the pan in the preheated oven and bake for 28 to 30 minutes or until the edges are lightly browned and the surface is set.
- Cool and Slice: Remove the pan from the oven and let the shortbread cool in the pan for 10 to 15 minutes. Once slightly cooled, gently lift the parchment paper out of the pan and place on a flat surface. Using a sharp knife, cut the round shortbread into 8, 12, or 16 evenly sized pieces, depending on preference. Allow the slices to cool completely or enjoy them warm.
- Store: Store the cookies at room temperature in an airtight container for up to one week, or freeze sliced cookies for up to 3 months; thaw at room temperature before serving.
Notes
- Use smooth, creamy peanut butter for best texture; no-stir natural peanut butters may be used but avoid oils that separate.
- Optional add-ins like mini chocolate chips, chopped nuts, or spices can add extra flavor and texture.
- Do not skip the granulated sugar sprinkle on top; it adds a subtle crunch and balance.
- Do not chill the dough; it bakes well immediately after mixing.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend.
- The cookies have a flaky, tender crumb with crunchy edges that pair perfectly with coffee, tea, or milk.
Keywords: Peanut Butter Shortbread, Shortbread Cookies, Peanut Butter Cookies, Easy Shortbread Recipe, No-Egg Cookies, Butter Cookies
